Creamy Pumpkin Sauce Cheese Ravioli Recipe - Easy & Delicious

Cheese Ravioli with Pumpkin Sauce

YIELD Makes 6 servings

For a delicious variation, add shrimp to the pumpkin sauce and serve over your favorite pasta.

INGREDIENTS

Nonstick cooking spray 1/3 cup sliced green onions 1 to 2 cloves garlic, minced 1/2 teaspoon fennel seeds 1 cup evaporated skimmed milk 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup solid-pack pumpkin 2 packages (9 ounces each) uncooked refrigerated low-fat cheese ravioli 2 tablespoons grated Parmesan cheese (optional)

PREPARATION:

1. Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onions, garlic and fennel seeds; cook and stir 3 minutes or until onions are tender.
2. Combine milk, flour, salt and pepper in small bowl until smooth; stir into saucepan. Bring to a boil over high heat; boil until thickened, stirring constantly. Stir in pumpkin; reduce heat to low.
3. Meanwhile, cook pasta according to package directions, omitting salt. Rinse. Drain. Divide ravioli evenly among 6 plates; top each with equal amount of pumpkin sauce. Sprinkle with cheese. Serve immediately.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Sodium 556 mg Protein 18 g Fiber 1 g Carbohydrate 45 g Cholesterol 6 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 7 % Calories 270 DIETARY EXCHANGE: Meat 1 Milk 1/2 Starch 2-1/2